APPETIZERS FRIED ARTICHOKES — 16 lemon za'atar sauce & salsa verde FRENCH ONION SOUP — 14 sherry, gruyere, & sharp provolone MARYLAND STYLE CRAB CAKE — 24 whole grain mustard beurre blanc OYSTERS ON THE HALF SHELL — 18/36 gibson mignonette & cocktail sauce 6/12 SHRIMP COCKTAIL — 20 dijonnaise & cocktail sauce BEEF TARTARE — 18 imperial american wagyu hanger steak, fried shallots, egg yolk, & whole grain mustard SCAMPI ROMESCO — 20 garlic butter, sherry, & marcona almonds OCTOPUS — 18 lemon puree, roasted red peppers, & caper-fennel agrodolce BURRATA — 15 roasted beet mousse & pistachio pesto DUCK CONFIT CREPE — 17 goat cheese, herbs, red wine syrup, & cherry mostarda Slide 1 Slide 1 (current slide) Slide 2 Slide 2 (current slide) Slide 3 Slide 3 (current slide) Slide 4 Slide 4 (current slide) Slide 5 Slide 5 (current slide) Slide 6 Slide 6 (current slide) Slide 7 Slide 7 (current slide) SALADS SHAVED VEGETABLE SALAD — 12 green goddess dressing, root vegetables, shaved fennel, cucumber, green beans, oven roasted tomatoes, farmer's cheese, & pistachio brittle WEDGE — 12 bacon, smoked bleu cheese, oven roasted tomatoes, red onion, & thousand island dressing CAESAR — 13 roasted garlic croutons, fried capers, & little gem romaine HERITAGE SALAD — 12 oven roasted tomatoes, cucumber, radish, crispy chickpeas, feta, castelvetrano olives, pickles red onion, & lemon-oregano vinaigrette ENTRÉES OX TAIL BOLOGNESE — 32 braised ox tail & brisket, pappardelle, & fresh ricotta SALMON — 32 salsa verde, mustard beurre blanc, beet & horseradish gremolata, & asparagus DOUBLE RIB PORK CHOP — 38 14oz duroc chop, maple bacon jam, & fennel-leek gratin DUCK CONFIT — 34 celery root puree, celery root hash, & pistachio pesto HALF CHICKEN — 28 grilled garlic bread, roasted garlic jus, roasted peppers, olives, capers, & oregano HERITAGE BURGER — 20 bonner farms beef, pork belly, gouda, caramelized onion, tomato, dijonnaise, horseradish pickles & steak fries SEARED AHI TUNA — 38 caponata, lemon puree, & chile garlic peas (served rare) DOVER SOLE — 85 brown butter, lemon, & capers SEARED MAINE DIVER SCALLOPS — 43 tagliatelle, roasted red pepper sauce, garlic, & ricotta salata SEED CRUSTED SWORDFISH — 36 olive tapenade, vegetable ragu, smoked tomato vinaigrette STEAKS FILET — 48/70 6 oz/10 oz DELMONICO — 60 12oz TOMAHAWK — 125 32oz AMERICAN WAGYU HANGER — 45 8oz CAP STEAK — 85 8oz AMERICAN WAGYU STRIP — 68 10oz USDA PRIME STEAKS PORTERHOUSE FOR TWO — 165 40oz, carved table side NEW YORK STRIP — 85 14oz RIBEYE BONE IN — 86 20oz STEAK ADD ONS — 5 horseradish salsa verde, whiskey peppercorn sauce, bacon & onion jam, bearnaise, heritage steak sauce SIDES POTATO GRATIN — 15 wrapped in prosciutto & asiago ROASTED MUSHROOMS— 14 marinated in balsamic vinegar & herbs GRILLED ASPARAGUS — 14 breadcrumbs & parmesan FRENCH ONION TWICE BAKED POTATO — 14 emmenthaler & caramelized onion WHIPPED POTATOES — 12 crème fraîche & chives STEAK FRIES — 12 dijonnaise, ketchup, & steak seasoning MUSTARD GREENS — 13 cream, bacon, breadcrumbs, & parmesan MAC & CHEESE — 15 natural smoked gouda & cream sauce GREEN BEAN ALMANDINE — 13 almonds & shallot marmalade HASHBROWNS — 13 bacon, caramelized onions, & white cheddar DESSERTS STICKY TOFFEE PUDDING — 12 CHEESECAKE — 12 APPLE TART — 12 CRÈME BRÛLÉE — 12 CHOCOLATE CARAMEL LAYER CAKE — 12 SEASONAL ICE CREAM — 10